Sunday, 18 November 2012

Carrot Cake


1 1/2 cup self-raising flour
1 1/2 cup wholemeal flour
2 tsp mixed spice
1 tsp ground cinnamon
1 tsp ground ginger
2 tsp baking soda
2 cup Chelsea Raw Sugar (Blitz in your food processor for smaller crytal size)
6 large eggs
2 cup sunflower or canola oil
2 tsp Vanilla essence
1 1/2 cup chopped walnuts
4 cups grated carrot
1 cup sultanas or raisins
4 Tbsp desiccated coconut

Cream Cheese Icing
250g cream cheese, softened
100g butter, softened
5 cups Icing Sugar 


Pre-heat the oven to 180°C. Sift flours, spices and soda into a large mixing bowl. Add all remaining ingredients and stir with a wooden spoon until just combined, don't beat.
Line a 20 x 23cm cake tin (6 cm deep) with baking paper and grease well. Pour the cake mixture into the prepared tin and smooth the surface. Bake for 1 hour. The cake is cooked when a skewer is inserted into the centre of the cake and the skewer comes out clean. Remove from the oven and cool then remove from the cake tin and peel away the paper.
Spread the top of the cake with Cream Cheese Icing.

Cream Cheese Icing
Beat all the ingredients together until smooth icing consistency. Spread over top of cake.



  1. Well, that's just gorgeous!

    I'm visiting you from the No Rules Weekend hop.

  2. oh yum! i love the cranberries on top, and i would say your ratio of icing to cake is just right!


  3. The cake looks so tasty and is decorated in such a pretty way, Molly.

  4. Your cake looks fantastic, Molly. You have decorated it beautifully too. Merry Christmas!

  5. Hello Molly,
    Oh, I do love carrot cake and yours looks fabulous! I like how you decorated it. Thank you for sharing this at my HOME and enjoy your weekend.



Thanks for all your lovely comments, they make my day :)

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